Abstract

There is consistent evidence that eating fruits and vegetables (F&V) and reducing fat intake
reduce risks of major chronic diseases, including cardiovascular diseases and some cancers. The
purpose of this cross-sectional study was to determine the relationship between diet-related
psycho-social factors such as stages of change, self-efficacy, perceived benefits, perceived barriers
and fat, fruit, and vegetable intake among 100 UPM staff. The sample comprised academic (29%)
and non-academic staff (71%) with a mean age of 34 years. Data on socio-economic status, selfefficacy,
and stages of change (SOC), perceived benefits and barriers to fat, fruit and vegetable
intake were collected using a pre-tested interviewer-administered questionnaire. Dietary fat, fruit
and vegetable servings were determined from two days of 24-hour diet recall data. The mean fat
intake was 54.98±22.72 g with 63% of the subjects consuming more than 30% of total calories from
fat. The mean serving size for fruit and vegetables was 1.57±1.79 and 2.04±1.91 respectively. A
significantly higher intake of fruit was observed in the academic group compared to the nonacademic
group (t=6.441, p<0.05) but not for fat and vegetable intake. Using the SOC algorithm,
11% and 7% of the subjects were in Stage I (Pre-Contemplation), for fat and F&V (combined) intake
respectively, 6% and 1% in Stage II (Contemplation), followed by 68% and 40% in Stage III
(Preparation), 1% and 34% in Stage IV and in Stage V, 14% and 18%, respectively. Fruit mean
serving size increased from lowest in Stage 1 (0.8) and highest in Stage 3 (1.79). A similar trend was
seen for vegetable intake. Self-efficacy for fat showed a decrease in fat intake from highest in the
‘not confident’ group (58.57±24.8 g) to lowest in the ‘very confident’ group (50.15±17.45 g). The
mean number of fruit servings was similar across self efficacy levels but vegetable intake was
highest in the ‘somewhat confident’ group (2.21±2.44) and lowest in the ‘not confident’ group
(1.87±1.18). Frequent eating out was the highest barrier for fat reduction (42%) while the highest
benefit for fat reduction was its potential to reduce the risk for chronic diseases (56%). For benefits
of consuming fruits and vegetables, 60% agreed that both are good for health while 8% identified
price and shelf life as the most important barriers. Persons with more perceived benefits consumed
less fat and more fruits and vegetables. The perceived benefits were negatively associated with
perceived barriers for fat intake (r=-0.204, p<0.05) while there was no association between perceived
benefits and barriers with fruit and vegetable servings. In conclusion, psychosocial factors appear
to influence fat, fruit and vegetable intake in this group of adults. Nutrition education programmes
should focus on staging, increasing self-efficacy and perceived benefits while trying to reduce
perceived barriers for effective change in diet related health behaviours.